The other day we officially ran out of desserts leftover from the grad party and I was in the mood for something cold and sweet. After looking through the pantry and taking inventory, I decided on a Butterscotch Pie -- definitely cold and certainly sweet. I've made this pie a few times and it always surprises me with its wonderful homeyness. This is not the butterscotch pudding that comes out of a Jell-O box, though. For one thing, it's not orange (or whatever color boxed butterscotch is), and it doesn't taste of artificial anything (which I think the boxed butterscotch does). It's creamy and mellow and so easy to make, you could prepare it any night of the week. And, on a hot early summer day, it hit the spot with everyone in the family.
I prepared it with a graham cracker crust, which added a good texture depth, but you could use a standard flour and shortening pie crust as well. I also topped it with canned whipped cream, but fresh would be a smidge better. You could use a meringue instead, if you're so inclined. I like the cream because it balances the sweet filling. Sorry no pics (I know, no fun!).
Butterscotch Pie
9-inch pie crust, baked and cooled*
3/4 c. light brown sugar
1/4 c. cornstarch
1/4 t. salt
3 c. milk
3 egg yolks, lightly beaten
2 T. butter
2 t. vanilla
In a medium saucepan, combine the sugar, cornstarch and salt;
stir in milk and stir with a whisk until smooth.
Cook over medium heat until mixture boils and thickens, stirring the entire time.
Boil for two minutes and remove from heat.
Stir about 1/4 c. hot mixture into egg yolks.
Gradually stir yolk mixture back into the hot mixture.
Cook, just until mixture begins to bubble, stirring constantly.
Remove from heat and add butter and vanilla.
Pour into bake and cooled shell.
Cover with plastic wrap or wax paper to avoid having a skin form
(if you don't like a skin).
Refrigerate for at least 3 hours, or until firm.
Graham Cracker Crust
1-1/2 c. crushed graham cracker (24 squares)
1/4 c. sugar
1/3 c. butter or margarine, melted
Preheat oven to 375 degrees F.
Combine cracker crumbs with sugar and butter.
Stir until completely mixed.
Pour into 9-inch pie plate and begin pressing against sides and bottom,
until you have a uniformly thick layer.
Bake for 8 to 10 minutes. Cool completely.
9-inch pie crust, baked and cooled*
3/4 c. light brown sugar
1/4 c. cornstarch
1/4 t. salt
3 c. milk
3 egg yolks, lightly beaten
2 T. butter
2 t. vanilla
In a medium saucepan, combine the sugar, cornstarch and salt;
stir in milk and stir with a whisk until smooth.
Cook over medium heat until mixture boils and thickens, stirring the entire time.
Boil for two minutes and remove from heat.
Stir about 1/4 c. hot mixture into egg yolks.
Gradually stir yolk mixture back into the hot mixture.
Cook, just until mixture begins to bubble, stirring constantly.
Remove from heat and add butter and vanilla.
Pour into bake and cooled shell.
Cover with plastic wrap or wax paper to avoid having a skin form
(if you don't like a skin).
Refrigerate for at least 3 hours, or until firm.
Graham Cracker Crust
1-1/2 c. crushed graham cracker (24 squares)
1/4 c. sugar
1/3 c. butter or margarine, melted
Preheat oven to 375 degrees F.
Combine cracker crumbs with sugar and butter.
Stir until completely mixed.
Pour into 9-inch pie plate and begin pressing against sides and bottom,
until you have a uniformly thick layer.
Bake for 8 to 10 minutes. Cool completely.
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